Scooped: Toasted Coconut and Lime Ice Cream

Few dismissals make me sadder than someone saying, "I just don't like coconut."

I shouldn't complain—it means I get all the Almond Joy out of any variety candy pack and don't have to share macaroons. But I do love baking with coconut, and it's a sad thing when you get a rejection akin to this:

And therein lies the problem, I think: "I don't mind the taste," people say, "but I hate the consistency."

You can boost that coconut flavor by toasting the shreds first. But be careful: if you're using sweetened coconut (easier to find than unsweetened), it'll burn quickly. After the first minute of toasting, keep an eye on the pan. You just want a light golden color on the edges and the beginnings of a strong coconut aroma.

If you're looking to brighten the flavor of coconut, there's no better addition than lime. It gives the ice cream the tropical lift it needs to accompany anything from fresh pineapple to dark rum cake. Should you be seeking ways to brighten up a dreary late-winter evening, look no further.

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About the Author

As a native of Queens, New York, Max developed an early hunger for dosas, dumplings, and Korean barbecue. Now he explores the city's evolving international food world by day and night. When not slurping noodles over a rickety table, he's in the kitchen tinkering with his ice cream maker on a never-ending quest to develop the best ice cream-making techniques.

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